MYSORE MASALA DOSA – DOSA RECIPE

Mysore masala dosa is a delicious dosa recipe with potato masala and spicy chutney. If you have dosa batter handy this dosa is easy to make in a few mins.

Chutney for Mysore masala dosa:

Mysore masala dosa includes a spicy and flavorful chutney made with red chilies, onion, coconut, and garlic. This spicy chutney is used to spread on the dosa before placing the potato masala. Spicy chutney helps to add an extra flavor and taste to the regular masala dosa.

1. In a pan heat a tbsp of oil, add channa dal, red chilies and roast until the channa dal color changes to golden brown.

2. Add garlic, chopped onion and cook until the onion becomes soft.

3. Add grated coconut, tamarind and saute until the nice coconut aroma comes out. Allow to cool and grind to a smooth paste by adding water little by little.

Smart cooking tips:

1. Grind the spicy chutney to the right consistency, it should be easy to spread on the dosa but not in a thin consistency.

2. Add red chilies in the chutney according to your spice level.

3. Use a nice fermented and fresh batter for a crispy and flavorful dosa.

Dosa recipes:

Dosa is a popular South Indian dish that is prepared in every South Indian households. Traditionally, dosa is made by soaking and grinding rice and urad dal. Then fermenting the batter in a warm place for 8 – 10 hours. You can also make dosa with quinoa, lentils, oats, chickpeas and wheat flour instantly without fermenting the batter. Check out recipes for quinoa dosa, rava dosa, egg dosa, wheat flour dosa, moong dal dosa and chickpea dosa.

MYSORE MASALA DOSA – DOSA RECIPE

Mysore masala dosa is a delicious dosa recipe with potato masala and spicy chutney. If you have dosa batter handy this dosa is easy to make in a few mins.

• 2 cups DOSA BATTER
• 1 no POTATO (MEDIUM SIZE)
• 0.50 cup ONION (SLICED THINLY)
• 2 no GREEN CHILIES
• 1 tbsp OIL
• 0.50 tsp MUSTARD SEEDS
• 1 tsp URAD DAL
• 0.50 tsp GINGER GRATED
• 1 tbsp CILANTRO (CORIANDER)LEAVES RAW
• 1 tsp SALT (to taste)
• 1 cup ONION CHOPPED
• 2 tbsp COCONUT SHREDDED
• 2 tbsp CHANNA DAL
• 15 gms GARLIC
• 0.50 tsp TAMARIND
• 1 tbsp OIL
• 6 no RED CHILIES RAW

1. For spicy chutney: In a pan heat a tbsp of oil, add channa dal, red chilies and roast until the channa dal color changes to golden brown.

2. Add garlic, chopped onion and cook until the onion becomes soft. Add grated coconut, tamarind and saute until the nice coconut aroma comes out. Allow to cool and grind to a smooth paste by adding water little by little.

3. For potato masala: Peel the potatoes and cut them roughly. In a saucepan add water, chopped potatoes and boil until the potatoes become tender. Mash the potatoes using a fork or potato masher.

4. In a pan heat oil, add mustard seeds and allow to splutter. Add urad dal and saute until the color changes to golden brown.

5. Add asafoetida and mix well in the oil. Add grated ginger, chopped onion, chopped green chilies and cook until the onion becomes soft. 

6. Add turmeric powder and cook until the turmeric powder loses its raw smell.

7. Add water and cook until the onion becomes soft. Add mashed potato, salt and mix well. Garnish with chopped coriander leaves.

8. For Mysore masala dosa: In a non-stick skillet, pour a laddle full of batter and spread into a thin circle. Drizzle oil on the corners of a dosa and cook until the dosa get cooked completely.

9. Spread the spicy chutney on the dosa evenly and place a spoon of potato masala in the center of a dosa. Fold and serve.

How to serve Mysore masala dosa?

You can enjoy Mysore masala dosa as it is or with coconut chutney and sambar.

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